Description
These fresh cherry muffins are soft, moist, and topped with a buttery streusel. A delightful treat that brings out the best of cherry season—perfect for breakfast, brunch, or snacking.
Ingredients
For the Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream
⅔ cup granulated sugar
2 large eggs
½ cup (1 stick) unsalted butter, melted
½ teaspoon almond extract
1 cup fresh or frozen cherries, pitted and quartered
For the Streusel Topping:
2 tablespoons melted butter
2 tablespoons granulated sugar
½ cup all-purpose flour
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
Make the streusel topping: Combine melted butter, sugar, and flour in a small bowl. Mix with your fingers until crumbly. Set aside.
Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
Mix wet ingredients: In another bowl, whisk together sour cream, sugar, eggs, melted butter, and almond extract.
Combine: Pour wet ingredients into the dry mixture and stir until just combined—do not overmix.
Add cherries: Gently fold in the quartered cherries.
Fill muffin cups: Spoon the batter into the muffin tins, filling each about ⅔ full. Sprinkle streusel topping on each muffin.
Bake for 15–20 minutes, or until a toothpick inserted comes out clean.
Cool muffins on a wire rack before serving.
Notes
Use thawed and patted-dry cherries if using frozen.
Almond extract pairs wonderfully with cherries but can be replaced with vanilla if preferred.
For added crunch, top with sliced almonds before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: American